Peanut Brittle is a staple during Christmas time! It adds a nice crispy change up to all the soft cookies of Christmas time! It also happens to be one of my dad’s favorite desserts! This is my grandma’s recipe for peanut brittle, before today, I actually have never made it before! I was pleasantly surprised at how easy it is! There are a couple of baking tools I have that made it 10 times easier, like my candy thermometer, otherwise, it can be hard to know when it reaches the correct temperature. This recipe for peanut brittle is so easy, and also delicious, and I hope you enjoy my Grandma’s recipe!
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Ingredients you will need
Recipe Tips & Tricks
Use a candy thermometer! It is key for recipes like this when it has to be heated to a precise temperature!
Prepare a nonstick baking sheet with parchment or a silicone mat ahead of time! The last thing you want is to have piping hot candy in a pan and have to race to get a pan set up!
Cook the sugar on low heat! Another key to perfect peanut brittle is to cook it “low and slow” as they say! By cooking on low heat, you’re less likely to burn the sugar!
Baking tools i used
How to make Peanut Brittle
Peanut Brittle
Ingredients
- 2 cups Sugar
- 1 cup Light corn syrup
- ½ cup Hot water
- 1 tsp Salt
- 2 cup Raw Spanish peanuts
- 1 tsp Butter
- 1 tsp Vanilla
- 1½ tsp Baking soda
Instructions
- Combine sugar, corn syrup, water, and salt, in nonstick saucepan
- Bring to a full boil, then add peanuts, cook until the syrup begins to turn color
- Add butter and vanilla. Cook until amber colored and continue cooking slowly until it is 300 ̊ using a candy thermometer, stirring occasionally
- Remove from heat and add baking soda, stirring well!
- Pour immediately onto prepared nonstick pack with silicone or parchment or a buttered hard surface (marble, porcelain) or baking sheet
- Cool and spread out until very thin, break into pieces
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